My cooking skills used to reach only to heating up a microwave meal. With my friend's encouragement, my 2009 New Year's resolution was to try at least one new receipe every week. I fell in love with cooking since, and find cooking the best way to quiet my mind and melt my stress. So I would like to use this blog to document my adventure, show off my results (all pictures taken by myself), and share the recipes I found or modified or created.

Tuesday, March 22, 2011

20110322 Salsa Chicken Pepper

(SOURCE: GoodFood Magazine - Salsa Chicken Pepper)

I used shredded chicken instead of chopped one, in order to fit more chicken into each bell pepper. It is amazing how sweet roasted peppers taste. Too bad I forgot to serve them with some freshly squeezed lime juice.

METHOD
1. Heat oven to 200 degree C. Slice the top off the peppers and cut out the seeds. Lightly oil then bake whole peppers in a roasting tin for 10 minutes.
2. In a medium bowl, mix rice with the salsa, chicken, beans, cheese, and coriander. Season with salt and pepper.
3. Take the peppers out of the oven, then fill with the rice mixture. Put on the lids, then bake for 10 minutes.